Friday, August 29, 2014

Salted Caramel Sauce

Directions:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish and cool.

* The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.
* Original Recipe w/ smaller portions:
http://www.cookingchanneltv.com/recipes/kelsey-nixon/salted-caramel-sauce.html